PUBLICACIÓN
Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage
ACCEDER A LA PUBLICACIÓN:
Castro S.M., Kolomeytseva M., Casquete R., Silva J., Teixeira P., Castro S.M., Queiros R., Saraiva J.A.
2017 Food Bioscience
Biochemistry (Q2), Food Science (Q1)
JCR: 2.371
SJR: 0.892
CITAS
15
DOI
10.1016/j.fbio.2017.05.008
EID
2-s2.0-85020926053
ISSN
2212-4292
EISSN
2212-4306
BIBTEX
@article{Casquete2017,title = {Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage},journal = {Food Bioscience},year = {2017},volume = {19},pages = {65-72},author = {Castro, S.M. and Kolomeytseva, M. and Casquete, R. and Silva, J. and Teixeira, P. and Castro, S.M. and Queir{\'o}s, R. and Saraiva, J.A.}}
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